Lemon Squares by Ellen Britt

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Lemon squares are a popular treat that are loved for their bright, tangy lemon flavour and sweet, crumbly shortbread crust. The balance of sweet and tart flavours, along with the buttery crust, makes for a delicious and satisfying dessert. They are often served as a small, bite-sized treat, making them the perfect addition to a dessert platter or a sweet snack on the go. Whether you prefer your lemon squares with a soft and gooey filling or a firm and tangy filling, there is sure to be a recipe that you will enjoy.

This recipe to the best of my knowledge was originally published by Woodward’s Stores in Vancouver in their cookbook called Cooking with Mona.  Its super lemony and super yummy.  We usually make these squares at Christmas and they are gobbled up almost as soon as they are made.   My dad says they are best served with vanilla ice cream.   I have copied the recipe below without any changes.  I hope you enjoy!!

Base:

2 Cups flour (lightly spooned into the measuring cup)

½ cup icing sugar

1 cup butter, softened

Filling:

4 eggs

2 cups sugar

6 tbsp fresh lemon juice

1 tsp grated lemon zest

¼ cup flour

¼ tsp baking powder

¼ tsp salt

Extra sifted icing for topping

Preheat the oven to 350 degrees Fahrenheit.  

Base: Using a pastry blender or your hands - I always prefer to use my hands  - mix all the flour, icing sugar, and butter together until the mixture resembles  clumps. This is the super fun part!!  Once your mixture resembles course crumbs press into the bottom of a greased pan – 9” x 13” and bake for 20 minutes.  

Filling:  While the base is in the oven, beat the eggs slightly, then add the sugar, lemon juice and lemon zest.  Its always best to use fresh lemons for this dessert!!  Next sift together the flour, baking powder and salt.  Add the flour mixture to the egg lemon mixture and beat only until smooth.  Once your mixture is ready pour the filling over the baked base as soon as it is removed from the oven.  Return the pan to the oven and continue baking at 350 degrees Fahrenheit for approximately 25 minutes or until done.  

Now for my second most favorite part about this recipe - you get to dust the cake with powdered icing sugar.  To achieve this feat you can sift the extra icing sugar over the top while still warm (not hot).  I have a special icing sugar duster that makes this task super easy.  

A send option I have yet to try is to place a paper doily with an open design on top and sprinkle with icing sugar.  Once done  lift dolly straight up to remove, and the design will remain.  

Cut into squares when cool.

Makes 18 to 24 squares.